Carnevino @ The Palazzo
3325 Las Vegas Blvd,South
Las Vegas, NV 89109
Las Vegas, NV 89109
Little three cheese balls. I wish I could remember the Italian name, but these little cheesy, salty, crispy critters started out our meal.
I know...it's hard to tell the difference, but if you look carefully, one looks whitish and the other a soft yellow. Yes...the yellow one is butter. Do you know what the other one is? Any guesses? It's lardo with sea salt and rosemary. What is lardo? Well...take the "o" off the end and that is exactly what you get. Yup. Lard. Pure pig fat...seasoned and ready to spread on your bread. Now, I think it would be best if this were spread onto some very hot bread, but I was chatting away with my friend that I didn't do it fast enough so it didn't melt. It was really interesting...but I think my heart still belongs to butter. My dear sweet friend.
Big Eye Tuna "Crudo" cucumbers, radish and preserved lemon puree. What is really cool about the preserved lemon is that these lemons were jarred from the summer time and then used later on for a variety of dishes later on during the year. The dish was light and refreshing, but the pepperyness of the radish and the slight bitterness of the preserved lemon and rinds was kind of throwing my palette off and I wasn't necessarily in love...but I did love the creativity.
Carne Cruda alla Piemontese: a more rustic steak tartare chopped to order and served with raw shimeiji and royal trumpet mushroooms. Now, I don't typically order steak tartare, but my friend LOVES it, so I am open to trying it, so we order it. I have to steak...this was damn, freaking good. There was a bit of acidity that livened up my palette and the bits of chives were so fresh and tasty. I really enjoyed this dish and would get it again.
What's hidden beneath our cart?
Our succulent steak awaits beneath and on top of the cart were our side dishes.
First up was our mascarpone and guanciale mashed potatoes...and a sweet little surprise was a poached egg on top!!
For some greens, we got the sauteed spinach with hot peppers...YUM!
They also mixed up our egg into our potatoes. I did wish it had a bit more flavor. The texture of the potatoes was a bit on the grainy side, so I just took a slab of that sweet butter and mixed it in. It totally took it up a notch. I should've just asked for some salt and pepper, but I didn't. If I did...I think it would've elevated this dish a bit more.
Oh my sweet dear Lord in heaven...
This is an 8-month old dry aged Ribeye reserva...two inch thick cut.
Captain Kirk is doing the honors.
After the meat has been sliced and plated, it is sprinkled with some Maldon sea salt and drizzled with this very lovely DaVero extra virgin olive oil. You can check out their website: www.davero.com
Thank you for posing with the olive oil Capt. Kirk!
That's right...medium rare. Look at that drop of blood mixed with the smallest droplets of olive oil.
Hmmmm.... For those of you who are vegetarian...look away. I don't want you to feel ill. For all you carnivores...just talking about it and seeing this picture is making me salivate like crazy.
Let me make this very sweet and short. I have never had a piece of steak that tasted so damn good. I am a sauce person...I always have been and I always will. In fact, I ordered the Barolo ristretto, a straight forward wine sauce...just in case. What a waste of money that was! Not because it wasn't good, but because it was completely unnecessary and a total waste of money! This steak was so tender, SO flavorful and just kick ass good...I did not need or want the sauce. Seriously...if you can, wait for the waiter to tell you what specials they have...what incredible piece of dry aged steak they might be featuring on your lucky night at Carnevino. Whatever it may be...take it. Order it. Enjoy it! And don't ask to have it cooked well done. If you want it well done...then, I suggest you not order the reserva steaks.
Dessert: A toasted Pahrump Honey Panna cotta with a pear gelati and gingersnap crumbles and more Pahrump local honey. You could totally taste that rich toasted honey flavor in the panna cotta. Which by the way was so smooth and creamy...but in order to eat it all, you really need that pear gelati to cut the richness. I really like the gingersnap crumbles, but there is never enough...but it was a nice bit of crunchy texture to break up the softness from the panna cotta and gelati.
So how should I end this post and if I could tell Mario himself what I thought of his steaks?!
Mario, dear sweet Mario...you out did yourself. How I loved that 8-month old dry aged ribeye reserva steak. It was seasoned perfectly, cooked perfectly and the flavor of the meat...made me speechless. Thank you for creating a steak house with amazing steak.
If you're in Vegas and have a desire for some effin awesome red meat...make a reservation and head over to CARNEVINO at the Palazzo.
p.s. Don't forget...ask for the steak specials.